I personally think that pineapple tastes deliciously sweet and good on its own, but I wanted to experiment with a caramelization technique. I love the tastes of butter and balsamic together, so went from there. We *loved* the results!
1 medium pineapple, cut into chunks
1/2 cup balsamic vinegar
4 tbs. butter, melted
2 tbs. palm sugar
Heat a skillet or grill pan over medium heat.
Combine vinegar, melted butter and palm sugar in a small bowl. Dunk pineapple pieces in mixture, then place in skillet.
Allow to cook without flipping for 3 minutes, then turn over and either brush or drizzle more vinegar mixture on top. After another 3 minutes, scoot around the pan and cook until beginning to brown.
Meanwhile I whipped up a small batch of guacamole and got to business with the shrimp. I think the best part was the fresh lime; it really balanced well with the heat from the guacamole (I included jalapeno) and the sweetness of the pineapple.
Peppered Lime Shrimp
1/4 cup olive oil
1/4 cup freshly squeezed lime juice
zest of one lime
1 packet stevia
1 lb. shrimp
1 tsp. black pepper
1 tsp. paprika
dash of cayenne
1/2 tsp. salt
1 tbs. olive oil
Combine all sauce ingredients in a small bowl. Season shrimp with pepper, paprika, cayenne and salt. Heat oil in a large skillet and add shrimp. Cook for one minute, then flip. After about another minute, pour half of lime sauce over shrimp. Allow to deglaze until shrimp is thoroughly cooked. Serve shrimp with remaining sauce drizzled on top.